﻿Kale Pesto w/ Rotini Pasta

If you haven’t noticed by now, I really love kale. This time it’s kale pesto. Since pine nuts are super expensivo here in Colombia (and everywhere, really), I subbed walnuts and sometimes use almonds instead. Still really tasty, still has that nutty flavor, and as long as you have a few good pieces of fresh garlic and olive oil, it’ll be great.

I made this for a friend we made on Reddit and he had thirds. I mean… that should tell you enough right there! Either his mom doesn’t feed him or it was just that good.

Kale Pesto w/ Rotini Pasta

Serves 4

Ingredients

Make pesto first. Boil water for pasta. Cook meat. Mix together. Eat!

Kale Pesto

3 cups Kale, blanched, loosely packed

1 cup parsley, loosely packed

2 tbsp Lemon juice

1/4 cup Walnuts or almonds, toasted

3 cloves garlic

1/2 cup olive oil

1 tsp salt

1 tsp pepper

1/2 tsp red pepper flakes

Method (Pesto)

Boil pot of water with salt (salty as the ocean).

Put kale in pot and stir for 30 sec, strain and remove from pot. Repeat until all kale is blanched.

Toast walnuts for 4 minutes at 350°F.

Remove ends of garlic and place in blender with walnuts, parsley, lemon juice, salt and pepper, and red pepper flakes.

Pour half olive oil in and begin blending.

Pour remaining olive oil in while blending until smooth.

Pasta

1 lb. box, Rotini Pasta (I like to use this kind because the pesto gets nice and stuck to the pasta!)

Salt

Method (Pasta)

Boil pot of water, salt water.

Once boiling, add pasta, cook according to package directions.

Drain pasta and put in mixing bowl and toss with generous amount of kale pesto.